Roasted Potato Bread

Name: Roasted Potato Bread
Total time: 33 h 48 min
Yield: 8 servings
Ingredients: 1 spray Nonstick vegetable oil spray; 1 teaspoon active dry yeast; ⅓ cup potato flour; 3½ cups all-purpose flour; 1 cup buttermilk; 2⅓ tablespoons distilled white or apple cider vinegar; 2 tablespoons kosher salt; 7 tablespoons unsalted butter; 2 tablespoons milk

A rich and flavorful homemade bread made with potato flour and all-purpose flour, enriched with butter and buttermilk. This artisanal loaf requires an overnight rise for perfect texture and taste.

8 servings

33 hr 48 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•1 teaspoon active dry yeast
•⅓ cup potato flour
•3½ cups all-purpose flour
•1 cup buttermilk
•2⅓ tablespoons distilled white or apple cider vinegar
•2 tablespoons kosher salt
•7 tablespoons unsalted butter
•2 tablespoons milk

Cooking Instructions

1.
Lightly coat an 8 1/2" x 4 1/2" loaf pan with nonstick spray. Place 3/4 cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes.
5 min
2.
Meanwhile, whisk potato flour and 3 1/2 cups (500 g) all-purpose flour in a medium bowl to remove lumps. Add flours and buttermilk to yeast mixture and mix on low speed with dough hook, increasing speed to medium as dough stiffens and comes together, about 5 minutes.
5 min
3.
Turn out dough onto a clean surface and knead until a smooth ball forms. Transfer to a large bowl and let sit 15 minutes to relax.
15 min
4.
Pull apart dough into several pieces and return to stand-mixer bowl. Add vinegar and salt and mix on low speed with dough hook until dough is smooth, stretchy, and no longer sticky, 5-8 minutes.
8 min
5.
With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions. Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer.
20 min
6.
Transfer dough to a lightly floured bowl and cover with plastic wrap. Let sit at room temperature 30 minutes to relax.
30 min
7.
Turn out dough onto a lightly floured surface. Stretch an edge up and over to the opposite side of dough. Repeat 3 times, working your way around dough. Flip dough over, return to bowl, and cover with plastic wrap. Chill until doubled in size, 18-24 hours.
1440 min
8.
Turn out dough onto a lightly floured surface and gently pat out larger air bubbles with floured hands. Fold sides of dough inward to make a 7"-long rectangle. Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan. (Make sure seam is dead center; it will help keep finished loaf from being lopsided and prevent it from splitting.)
10 min
9.
Let dough rise until outside edges have risen just above pan, 4-6 hours.
360 min
10.
Heat oven to 500°. Brush dough with milk. Using a wooden skewer or toothpick, very gently prick loaf 8-10 times evenly across surface, popping any larger bubbles. Place pan in oven and reduce oven temperature to 425°. Bake until bread is deep golden brown, 50-60 minutes. Remove pan from oven, gently ease bread from pan and return to oven, placing directly on rack. Bake until sides are firm but not hard, 10-15 minutes longer.
75 min
11.
Transfer bread to a wire rack and let cool completely before slicing (this may prove impossible, but try).
60 min

Cooking Instructions

Lightly coat an 8 1/2" x 4 1/2" loaf pan with nonstick spray. Place 3/4 cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes.

5 min

Meanwhile, whisk potato flour and 3 1/2 cups (500 g) all-purpose flour in a medium bowl to remove lumps. Add flours and buttermilk to yeast mixture and mix on low speed with dough hook, increasing speed to medium as dough stiffens and comes together, about 5 minutes.

5 min

Turn out dough onto a clean surface and knead until a smooth ball forms. Transfer to a large bowl and let sit 15 minutes to relax.

15 min

Pull apart dough into several pieces and return to stand-mixer bowl. Add vinegar and salt and mix on low speed with dough hook until dough is smooth, stretchy, and no longer sticky, 5-8 minutes.

8 min

With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions. Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer.

20 min

Transfer dough to a lightly floured bowl and cover with plastic wrap. Let sit at room temperature 30 minutes to relax.

30 min

Turn out dough onto a lightly floured surface. Stretch an edge up and over to the opposite side of dough. Repeat 3 times, working your way around dough. Flip dough over, return to bowl, and cover with plastic wrap. Chill until doubled in size, 18-24 hours.

1440 min

Turn out dough onto a lightly floured surface and gently pat out larger air bubbles with floured hands. Fold sides of dough inward to make a 7"-long rectangle. Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan. (Make sure seam is dead center; it will help keep finished loaf from being lopsided and prevent it from splitting.)

10 min

Let dough rise until outside edges have risen just above pan, 4-6 hours.

360 min

10.

Heat oven to 500°. Brush dough with milk. Using a wooden skewer or toothpick, very gently prick loaf 8-10 times evenly across surface, popping any larger bubbles. Place pan in oven and reduce oven temperature to 425°. Bake until bread is deep golden brown, 50-60 minutes. Remove pan from oven, gently ease bread from pan and return to oven, placing directly on rack. Bake until sides are firm but not hard, 10-15 minutes longer.

75 min

11.

Transfer bread to a wire rack and let cool completely before slicing (this may prove impossible, but try).

60 min